Paleo Savory Italian Tart
I recently bought a rectangular tart pan and just had to give it a go last week! This Paleo Savory Italian Tart turned out delicious and beautiful. It isn’t difficult to make, but there are a lot of steps. so make sure you have a good amount of time set aside to prepare it. I think you’ll need about an hour for prep time, plus the time to bake it.
The pesto sauce in this tart provides both a foundation of flavor and tons of nutrients. Fresh oregano and fresh basil are full of antioxidants, and are known to help detoxify your body. Garlic boosts your immune system and helps balance blood sugar levels. Pine nuts give this dish some healthy fats and extra protein. You may notice that I used a little bit of olive oil in the pesto. I don’t usually cook with olive oil, because the heat does bad things to the fat, but I decided to use just a little in this dish, because I wanted the flavor. Feel free to substitute it with melted coconut oil.
My pickier eaters were not very fond of this dinner! I suggest setting aside some of the ground turkey meat for the picky ones. You can serve it with fruit, vegetables, and whatever else they’ll eat that is simple.
Don’t forget to use colored sea salt for this (and every) dish. The colored salts have trace minerals in them, and are actually good for you in moderation. Bleached sea salt or table salt cause trouble in your system!
Before we get to the recipe for the Paleo Savory Italian Tart, I want to invite you to join with others who are making healthy changes. Being free from food addictions is part of living life to the fullest, and I believe it is part of the freedom God desires for us to live in. I’d love to walk alongside you in your journey towards wholeness and health!
| Servings | Prep Time |
| 4-5 People | 1 Hour |
| Cook Time |
| 35-40 Minutes |
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This Paleo Savory Italian Tart is a delicious, healthy, fancy dinner, perfect for guests and special occasions. It's gluten free and can be dairy free.
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- 1 3/4 Cups Raw Cashews
- 1/4 Cup Potato Starch
- 2 Tsp Organic Italian Seasoning
- 1 Tsp Sea Salt
- 1 Egg White
- 1-3 Tbsp Unsweetened Almond Milk
- 2 Cups Basil Leaves
- 1/2 Cup Oregano Leaves
- 1/4 Cup Olive Oil
- 3 Garlic Cloves
- 1 Tsp Sea Salt
- 1/2 Tsp Freshly Ground Pepper
- 1/4 Cup Pine Nuts
- 1-2 Tbsp Fresh Lemon Juice
- 1/2 Lb Ground Turkey (lean, not fat free...see note)
- 1/2 Tsp Organic Garlic Powder
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Organic Cumin
- 2 Tsp Organic Italian Seasoning
- 1 Tsp Sea Salt
- 1/2 Cup Tomatoes (sliced)
- 1/2 Cup Zucchinis (sliced)
- 1/2 Cup Purple Onions (sliced)
- Sea Salt
- Balsamic Vinegar
- Parmesan Cheese (optional)
- Coconut Oil Spray
- Preheat the oven to 350 degrees F.
- Combine all of the ingredients for the crust in your food processor, except the almond milk. Run it on high, until the cashews are broken into a fine flour and everything is well incorporated.
- Add the almond milk, one tablespoon at a time. Run the processor after each tablespoon. Keep adding until the mixture starts to clump together, as in the picture.
- Grease a large rectangular tart pan with coconut oil spray, then press the pie dough into it. Make sure to make the dough as flat and even as possible, pushing it up the sides of the pan, as well.
- Precook the crust for 12 minutes, then set it aside until you are ready to fill it. You can prep the fillings while it bakes.
- Combine all of the ingredients for your pesto in a food processor and run it on high until the pesto is smooth. Pesto will be the first layer in your crust.
- Heat your pan over medium heat, then add all of the ingredients. Use a spatula to break up the meat and mix everything well.
- Cook until the meat is completely cooked through.
- Make sure all of your veggies are sliced and ready to layer, and that your oven is still heated. It's best to make your veggie slices roughly the same size and thickness.
- Layer the ingredients into your pie crust, starting with the pesto. After the pesto comes the meat, and after the meat comes the vegetables.
- Sprinkle the top of your tart with sea salt, parmesan cheese (if desired), and balsamic vinegar, then spray it liberally with the coconut oil spray. Use a generous amount of balsamic vinegar...it adds a ton of flavor to this dish!!!
- Bake the tart until the veggies are wilting and starting to brown a little. 25-30 minutes should do it! Serve warm, with extra balsamic vinegar and sea salt. Enjoy!
You may wonder why I do not use fat free ground turkey meat. Honestly, I think it tastes gross, and I don't mind a little fat from the darker meats being mixed in with the breast. It mellows out the flavor, and even adds some extra vitamins and minerals. There is no need to grease your ceramic non-stick pan, or cast iron pan with extra fat before cooking the lean turkey meat. The spices I've added to this meat help make that weird ground turkey flavor milder.
One final note on the turkey: I've called for half a pound in this recipe, which is a little less than half a container. I usually cook an entire package, then use it for multiple meals in the week. It saves a lot of time!